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Jakarta & Bali Culinary Professional Newsletter

Jakarta & Bali Culinary Professional Newsletter

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Published by: bangsadap on Nov 05, 2009
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01/14/2013

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JAKARTA & BALI CULINARY PROFESSIONAL NEWSLETTER
| FREE
NOVEMBER - DECEMBER 2009
Let’s Talk TURKEY
RUSTIC ROASTS
The AccidentalBaker
 
123010
5.President’sMessage6.ShortOrder-What’sNew8.TalkingTurkeyatHu’u10.Oscar’sWay12.AModernMan14.TheCulinaryJourneyofChristianHinckley24.TheAccidentalBaker26.WineTails28.CaféCouture:LocalInspirations29.HattenTurns1530.OnTheRocks32.Chef’sXmas:CulinaryChristmas33.GlobalChefs34.BCPlunches37.YoungChefsUpdate38.ChefsDayOut
contents
TASTE
team
TASTE
editorialconsultant
Sarah Dougherty 
contributors
Kora, Marco Rucola, Katrina Valkenburg,Es Dee, Kayti
coordinator&marketing
Miranti Amandya, Natalia Iswara
photographers
Dewandra, Sarah
graphicdesigners
DeKa
distribution
Gede Sudiartawan, Ari Junaidi
ofce
 
BCP Secretariat 
(attn. Kathryn)ravel Works Communication InternationalJl. Kesari no. 60a, Sanur 80223, Bali,Indonesiael: 62 – 361 – 284095Fax: 62 – 361 – 270189E-mail: media@baliches.comWebsite: www.baliches.com
prepress&printingby
P. Dian RakyatASE Newsletter can be downloaded at www.baliches.com
Dear Culinary Members,
 We have had a tremendous year and this seems a greattime to thank the entire culinary community or theincredible support we have had throughout the year.Ches who have given their time to strengthen theassociation, the suppliers who have sponsored our eventsand competitions and the young ches who have broughtnew energy and optimism to the Indonesian culinary  world. With a New Year approaching and still many greatevents on the horizon we have good reason to eel very optimistic and excited about the culinary world welive in. Te aim o the BCP and ACP is to create anenvironment where we are always striving or the bestand we have been recognised internationally and at homein this quest. Tis eels very satisying. With both o usas Indonesian nationals heading the sister associations we have every reason to eel proud o the standards o excellence we have achieved. With the brotherhood o ches rom around the world we still have ar to go andyet it is sae to say that our uture looks very bright.In the New Year our Indonesian team will represent all o  Asia in Chile ater winning the Global Che Asia trophy in Hong Kong. Bali has the honour o taking Indonesiaand Asia to the prestigious nal leg o the Global Che competition, and or us it is a little like sending a teamto the Olympics. We will be cheering them on. Simply reaching this level o competition is a prestigious honour, which is well deserved, and it is a rst or us. Te WACS World Congress will be held at the same time and somany o us will be there to watch the event.Our pastry ches have done really well and will also berepresenting us in Lyons, France, home o pastry. Te twoyoung Balinese pastry ches who will represent Indonesiahave worked very hard and are at the top o theirproession. We applaud their skill and all the mentorsand supporters they have had within the association andbeyond it. We also acknowledge the generosity o oursponsors who have made it possible or us to compete.International competitions are costly to enter and werely on our sponsors and riends in the community. We are pleased to see the association is such great shaperight now and encourage new members to join us insupporting our young ches club which has proved apopular and highly successul program.o all o you we wish a very happy and estive New Year,and to those celebrating Christmas, a very Merry one.
 Vindex Tengker and Made Putra 
.
presidents’ message
Cover photograph 
o southern style urkey  with all the trimmings
Prepared by 
Philip Mimbimi romNutmegs at Hu’u
Photo by 
Dewandra Djelantik 
In this issue we asked some o our ches what they wouldlike or Christmas, so you can see what’s missing rom yourlist. I cooking at home is on the agenda, we had Philipat Hu’u cook us up a abulous USA style turkey dinner.Oscar at St Regis cooked us some roasts that would makegreat alternatives, and Danish sandwiches or boxing day.O course we’d have to put them on Kayuapi’s incredible wood-red bread and to be patriotic we’d wash it down with some mimosas made with Hatten’s Jepun. Some o Katrina’s wine cocktails would make a nice start to theday, or perhaps it would nish us.New Year’s Eve is normally a wash out in Bali and KuDea ispacked to the brim so we might head up to Ayana, stay thenight and party at Te Rock Bar. As everyone else is partyingour ches are busier than ever during the estive season, so we’ll look orward to catching up again in January.
Have a very happy new year,
 Te aste eam.
aste Magazine
4
TASTE|November-December2009
5
November-December2009|TASTE

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